摘要
通过分析低温肉制品生产过程中可能存在的潜在危害,采用HACCP体系的基本原理确定了相应的关键控制点及关键限值,并制定了相应的预防和控制措施,有效提高了低温肉制品的质量控制水平。
The protential problems which might exist in pasteurized meat products processing were analysed .To minimize the hazard during the production and improve t he safety of pasteurized meat products to maximum extend the corresponding CCPs and control limits were determined as well as t he precautionary measures and supervision methods were established according to t he principle of the HACCP（system of Hazard Analysis and Critical Control Point）.
出处
《肉类研究》
2009年第6期3-8,共6页
Meat Research
